Rainbow Vegetable Detox Bowl (Printable)

Vibrant bowl with shrimp, veggies, avocado, quinoa and balsamic dressing.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Pinch of salt and black pepper

→ Grains

04 - 1 cup cooked quinoa

→ Vegetables

05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced

→ Dressing

10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - ½ teaspoon Dijon mustard
13 - Salt and pepper to taste

# How To Make It:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2 to 3 minutes until tender and bright green. Drain and rinse under cold water to stop cooking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2 to 3 minutes per side until pink and cooked through. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper until well combined.
04 - Divide the cooked quinoa between two serving bowls. Arrange the shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle the dressing over the bowls and serve immediately.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, so weeknight dinners stop feeling like a chore.
  • Every bite has a different texture and flavor—crispy, creamy, tender, tangy—keeping your taste buds genuinely interested.
  • The colors alone make you feel like youre doing something good for your body, and honestly, the taste backs it up.
02 -
  • Blanching the vegetables is not an extra step—it changes everything by keeping them bright, tender, and actually tasting like themselves instead of mushy disappointment.
  • Adding avocado at the last second sounds fussy but it makes the difference between creamy delicious and brown and sad.
03 -
  • Cook your quinoa the night before and chill it so the grains stay distinct and don't mush together when the warm shrimp lands on top.
  • The secret to this bowl tasting fresh and alive is not overcooking anything—vegetables should stay snappy, shrimp should be barely done, and avocado should be soft but still green when it touches your fork.
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